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Lee, C.J., Kim, H.D., Choung, E.H., Suh, J.K., Park, C.W. and Ha, Y.L. (2000) Reduction effect of carcinogenesis by the extract onion wastes. J. Korean Soc. Food Sci. Nutr., 29, 525-530
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Kim, J.K., Kim, W.J. and Choi, H.S. (1989) Effect of heat treatment on some qualities of korean pickled cucumbers during fermentation. Korean J. Food Sci. Technol., 21, 845-850
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Park, P.S., Lee, B.R. and Lee, M.Y. (1994) Effect of onion juice on ethanol-induced hepatic lipid peroxidation in rats. J. Korean Soc. Food Nutr., 23, 750-756
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Cha, W.S., Baeg, S.G., Na, G.M., Park, J. H., O, S.L., Lee, W.Y., Cheon, S.S., Choe, U.G. and Jo, Y.J. (2003) Changes of Physicochemical Characteristics during the Preparation of Persimmon Pickles. J. Korean Soc. Agric. Chem. Biotechnol., 46, 317-322
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Jung, S.T., Lee, H.Y. and Park, H.J. (1995) The acidity, pH, salt content and sensory scores change in oyijangachi manufacturing. J. Korean Soc. Food Sci. Nutr., 24, 606-612
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Lee, H.J. and Kim, J.K. (2004) The changes of components and texture out of carrot and radish pickles during the storage, Korean J. Food Nutr., 13, 563-569
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Jung, H.A., Jung, H.S. and Joo, N.M. (2007) Quality Characteristics of Whole and Peeled Garlic Jangachi (Korean Pickle) by Aging Period. Korean J. Food Cookery Sci., 23, 940-946
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1995Jung, S.T., Lee, H.Y. and Park, H.J. (1995) The Acidity, pH, Salt Content and Sensory Scores Change in Oyijangachi Manufacturing. J. Korean Soc. Food Sci. Nutr., 24, 606-612
과학기술학회마을
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Kim, B.S., Kang, S.T, Park, K.H. and Hur, J.W. (1999) Studies on the development of processed foods of greenhouse horticultural commodities in the south area (1) Effect of brine concentration on the quality of cucumber pickle. J. Korean Soc. Food Sci. Nutr., 28, 390-395
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Park, P.S., Lee, B.R. and Lee, M.Y. (1991) Effects of onion diet on carbon tetrachloride toxicity of rats. J. Korean Soc. Food Nutr., 20, 121-125
과학기술학회마을
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Park, Y.K., Park, M.W., Choi, I.W. and Choi, H.D. (2003) Effects of various salt concentrations on physicochermical properties of brined cucumbers for pickle process, J. Korean Soc. Food Sci. Nutr., 32, 526-530
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DOI
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14 |
Oh, S.H., Oh, Y.K., Park, H.H. and Kim, M.L. (2003) Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices during storage. Korean J. Food Preserv., 10, 347-353
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Kim, J.G., Choi, H.S., Kim, S.S. and Kim, W.J. (1989) Changes in physicochemical and sensory qualities of korean pickled cucumbers during fermentation. Korean J. Food Sci. Technol., 21, 838-837
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Ra, K.S., Chung, S.H., Suh, H.J., Son, J.Y. and Lee, H.K. (1998) Inhibitor of xanthine oxidase from onion skin. Korean J. Food Sci. Technol., 30, 697-701
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Joung, A.R. and Koh, M.S. (1993) Changes in the Texture Property of Garlic Pickle during Aging. Korean J. Food Sci. Technol., 25, 596-601
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Shin, D.J., Kim, K.H., Son, G.Mok., Lee, S.C. and Hwang, Y.I. (2000) Changes of Physicochemical Properties during Preparation of Prepersimmon Pickles. J. Korean Soc. Food Sci. Nutr., 29, 420-424
과학기술학회마을
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19 |
Lee, C.J., Kim, H.D., Choung, E.H., Suh, J.K., Park, C.W. and Ha, Y.L. (2000) Reduction effect of carcinogenesis by the extract of onion wastes. J. Korean Soc. Food Sci. Nutr., 29, 525-530
과학기술학회마을
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Sheo, H.J. and Jung, D.L. (1997) The effects of onion juice on serum lipid levels in rats. J. Korean Soc. Food Nutr., 25, 1164-1172
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Yoo, T. J. (1997) [한국음식대관] 1권 3장, 한국음식의 재료. 한국문화재보호재단, p255
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Park, P.S., Lee, B.R. and Lee, M.Y. (1994) Effects of onion juice on ethanol-induced hepatic lipid peroxidation in rats. J. Korean Soc. Food Nutr., 23, 750-756
과학기술학회마을
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23 |
Kim, J.H. (1997) Antibacterial action of onion(Allium cepa L.) extract against oral pathogenic bacteria. Thesis for doctor's degree of Nihon University
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Park, Y.K. and Park, M.W. (1998) Changes of physicochemical and sensory characteristics of oiji (Korean Pickled Cucumbers) prepared with different salts, J. Korean Soc. Food Sci. Nutr., 27, 419-424
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Park, Y.K. (1995) Source and processing technology of vegetable juices and the trend of study. Bull. Food Technol., 8, 59-68
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Son, J.Y., Son, H.S. and Cho, W.D. (1998) Antioxidant Effect of onion skin extract. Korean J. Soc. Food Sci., 14, 16-20
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Oh, S.H., Oh, Y.K., Park, H.H. and Kim, M.L. (2003) Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices during storage, Korean J. Food Preserv., 10, 347-353
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28 |
Park, M.W., Park, Y.K. and Chang, M.S. (1994) Changes of physicochemical and sensory characteristics of korean pickled cucumber with different preparation methods, J. Korean Soc. Food Sci. Nutri., 23, 634-640
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亦松金方 (1974) 新訂和漢藥, 毉齒藥出版社, 東京, pp.587-588
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DOI
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